Ok ……. This worked. Brined the whole bird for 3 hours - 1 gal water, 1/2 cup kosher salt, 1/4 cup brown sugar. Patted dry with some moister left. Salt and peppered. Then I took a small sieve, put a heaping teaspoon of aluminum free baking powder in it carefully held it over the bird, then tapped with my finger which dusted the bird perfectly. I placed the bird on a wire rack pan and let air dry overnight. Cooked the bird at 350 in the rotisserie basket for about an hour and a half using the Meater probes. Pulled the probes when the breast was 175. Cranked up the heat to 500+ and seared the skin until golden brown - about 5-8 minutes. Came out perfect. Moist meat and excellent crispy skin. Do not tent the bird because this will soften the skin. Let it rest uncovered.